This Easy Grilled Shrimp Bowl is a bright and tasty meal! Juicy shrimp are grilled to perfection and paired with creamy avocado and fresh corn salsa that adds a nice crunch.
You’ll love how quick it is to prepare. I often whip this up for a busy weeknight dinner, and it’s a hit with everyone—plus, who can resist that colorful salsa? 🌽🥑
Key Ingredients & Substitutions
Shrimp: Large shrimp are key here for a juicy bite. If you’re looking for an alternative, you can use chicken or tofu for grilling. However, do make sure to adjust the cooking times accordingly.
Spices: Smoked paprika gives that nice smoky flavor. If you don’t have it, regular paprika works too, but it won’t have that depth. Cumin adds warmth, but if you’re out, try coriander or a hint of chili powder for a different twist!
Corn: Fresh corn adds a crisp sweetness. Frozen corn is a solid substitute when fresh isn’t available. Just make sure to thaw it and drain well!
Avocado: A ripe avocado is perfect for creaminess. If yours isn’t ripe enough, try mashed banana for a sweet touch, or use Greek yogurt for a tangy alternative.
Creamy sauce: I like using Greek yogurt for a healthier dip! If you want a dairy-free option, swap with tahini or a vegan mayo.
What’s the Best Way to Grill Shrimp?
Grilling shrimp can be tricky. The key is to keep an eye on the heat and timing! Here’s how:
- Make sure your grill is preheated to medium-high heat.
- Marinate for at least 10-15 minutes to infuse flavor but avoid too long, as acidity can cook shrimp.
- Place shrimp on the grill in a single layer. They should grill for about 2-3 minutes on each side. Look for them to turn opaque and slightly charred.
- A tip: To avoid shrimp falling through the grill grates, you can use skewers or a grill basket!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed frozen)
- 1/4 cup red onion, finely diced
- 1/2 cup diced tomato
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- Salt to taste
For the Avocado Base:
- 1 ripe avocado
- 1 tsp lime juice
- Salt and pepper to taste
For the Creamy Sauce (Optional):
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 small clove garlic, minced
- 1/4 tsp smoked paprika
- 2 tbsp chopped cilantro
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus an additional 10-15 minutes for marinating the shrimp. The total time you’ll spend is roughly 30 minutes, making it a perfect quick meal for busy days!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, black pepper, and lime juice. Toss the shrimp in this marinade until they’re evenly coated. Set aside for 10-15 minutes to let the flavors soak in.
2. Prepare the Corn Salsa:
In a mixing bowl, combine corn kernels, diced red onion, diced tomato, chopped cilantro, jalapeño (if using), lime juice, and salt. Stir everything together until well mixed, then cover and refrigerate until you’re ready to serve.
3. Make the Avocado Base:
Scoop out the avocado flesh into a bowl. Add lime juice, salt, and pepper. Mash lightly with a fork for a chunky texture that’s perfect for spreading.
4. Prepare the Creamy Sauce (Optional):
If you wish to make the creamy sauce, combine mayonnaise or Greek yogurt with lime juice, minced garlic, smoked paprika, chopped cilantro, salt, and pepper in a small bowl. Mix well and taste to adjust seasonings if needed.
5. Grill the Shrimp:
Heat a grill or grill pan over medium-high heat. Once hot, add the marinated shrimp. Grill for 2-3 minutes on each side until they turn opaque and are slightly charred. Keep an eye on them so they don’t overcook!
6. Assemble the Bowls:
To assemble, spread the mashed avocado at the base of each bowl. Add a generous scoop of corn salsa on one side, then place the grilled shrimp on top of the avocado.
7. Serve:
If you made the creamy sauce, drizzle it on top before serving. Enjoy your vibrant shrimp bowl right away, packed with flavors and textures!
This recipe yields a tasty, colorful dish that combines smoky grilled shrimp, creamy avocado, and fresh corn salsa—making it a fantastic choice for a quick and healthy meal.
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before marinating. You can do this overnight in the fridge or by placing them in a sealed bag and submerging in cold water for a quick thaw.
What Can I Substitute for Corn in the Salsa?
If you don’t have corn, diced bell peppers or black beans make great alternatives. They’ll add a similar crunch and flavor to your salsa, keeping the dish fresh and colorful!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To maintain the freshness of the avocado, it’s best to keep it separate from the other components until you’re ready to eat again.
Can I Meal Prep This Dish?
Yes! You can marinate the shrimp and prepare the corn salsa and avocado base ahead of time. Just grill the shrimp right before serving and mix everything together for a quick meal. The salsa and avocado can be stored in the fridge, making it easy to assemble when you’re ready to eat.
